Herb -Marinated Mussels

• 1/2 cup dry white wine
• 1/4 cup chopped onion
• 1 1/2 pounds mussels, scrubbed, debearded
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried, crumbled
• 1 tablespoon minced fresh parsley
• 1 bay leaf
• 3 tablespoons red wine vinegar
• 1/2 teaspoon paprika
• 1/2 teaspoon grated lemon peel
• Pinch of cayenne pepper
• Lemon wedges

Bring white wine and chopped onion to boil in large saucepan. Add mussels, cover and steam until mussels open, about 5 minutes. Discard any mussels that do not open. Using slotted spoon, transfer mussels to plate. Reserve cooking liquid in saucepan.

Heat olive oil in heavy large skillet over medium heat. Add minced garlic and saute 2 minutes. Add thyme, parsley and bay leaf and saute 1 minute. Add mussel cooking liquid, red wine vinegar, paprika, grated lemon peel and cayenne. Season to taste with salt and pepper. Pour into large bowl. Remove mussels from shells and add to bowl; reserve one half of each shell. Cover mussels and refrigerate 2 hours.

Arrange mussel shells on platter. Place 1 mussel in each shell. Pour marinade over. Garnish with lemon wedges.